Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving. Continue reading “Chili con Carne”
Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.
Moussaka is a great Greek dish; layers of potatoes, fried eggplants, minced meat cooked with tomatoes and herbs – all topped with thick Béchamel sauce… It is so very tasty, yet at the same time, quite heavy, mostly due to the enormous amounts of oil that the eggplant absorbs while frying. Continue reading “A Fairly Low-Fat Moussaka”